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Recipes

Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017

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Ingredients

  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard

Preparation

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times

 

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Mocha biscuit cake

Chatelaine | posted Thursday, Mar 10th, 2016

mocha

Preparation time: 15 minutes
Total time: 2 hours 35 minutes
Makes: 10 servings

 

Ingredients

  • 350-g pkg shortcake biscuits, preferably Peak Freans, coarsely crumbled
  • 300-g pkg semi-sweet chocolate chips, about 1 3/4 cups
  • 1/2 cup unsalted butter
  • 1/2 cup golden corn syrup
  • 1 tbsp instant espresso powder
  • 1/2 tsp flaked sea salt, such as Maldon
  • 1/2 cup milk chocolate chips
  • 1 1/2 tsp refined coconut oil

Directions

  1. WRAP the base of an 8-in. springform pan with plastic wrap. Spray inside band with oil, then line with plastic wrap, pressing to adhere to pan. Assemble pan, inserting the base, lip-side down.
  2. RESERVE 1/4 cup crumbled biscuits. Place remaining crumbled biscuits in a medium bowl.
  3. FILL a large pot with water, to about 1 in. deep. Boil, then reduce heat to medium-low. Combine semi-sweet chocolate with butter, corn syrup and espresso powder in a large metal bowl. Set over simmering water. Stir until melted. Remove from heat. Stir in crumbled biscuits and salt. Scrape mixture into prepared pan, smoothing top. Cover surface with plastic wrap. Refrigerate until firm, 2 hours.
  4. RELEASE biscuit cake from pan. Remove base. Transfer cake to a cake stand. Microwave milk chocolate with coconut oil in a small bowl, 1 min. Stir until smooth. Drizzle over top of cake. Sprinkle with reserved 1/4 cup crumbled biscuits. Refrigerate until chocolate is firm, 20 min.
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How to make your own spiced pumpkin lattes

Chatelaine | posted Saturday, Sep 26th, 2015

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Pumpkin lattes are back in coffee shops, and while they’re a comforting, delicious treat—making them a regular habit definitely puts a dent in your wallet. So we came up with two DIY versions: your standard pumpkin spice latte, and a spiced pumpkin mocha latte.

These recipes call for a shot of espresso, but if you don’t have an espresso maker, you can buy instant espresso, or brew a cup of double-strength coffee and add it gradually, tasting as you go, until it has the flavour you like. I use whole milk here because it adds richness to the drink, but any milk can be used. A single tablespoon of sugar balances the milk and pumpkin very nicely—but adjust to your desired sweetness (another perk of making it at home!).

espresso pouring into large mug

Spicy pumpkin latte

Ingredients

  • 1 tbsp pure pumpkin purée
  • 1 tbsp sugar
  • 1/8 tsp pumpkin pie spice
  • a few drops vanilla extract
  • 3/4 cup whole milk
  • 3 tbsp sweetened whipped cream
  • a pinch cinnamon

Instructions

  • COMBINE pumpkin with the sugar, pumpkin pie spice, and vanilla in a small pot over medium heat. Cook, stirring, until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
  • BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cinnamon.

For our bonus flavour: Chocolate and pumpkin are an unexpected and totally delicious combination! (Chatelainenailed the pumpkin-chocolate combo with these pumpkin and chocolate cheesecake bars, the inspiration for a spin-off from the spicy pumpkin latte.) Introducing our spicy pumpkin mocha!

Spiced pumpkin mocha

  • 1 tbsp pure pumpkin purée
  • 1 tbsp sugar
  • 1 tbsp cocoa powder, plus more for garnish
  • 1/8 tsp pumpkin pie spice
  • 3/4 cup whole milk
  • a few drops vanilla extract
  • 3 tbsp whipped cream

Instructions

  • COMBINE the pumpkin with the sugar, pumpkin pie spice, cocoa powder and vanilla in a small pot over medium heat. Cook until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
  • BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cocoa.
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